"31%, olive tree orchards 8.2%, vineyards 5.4%, citrus orchards 3.8%, sugar beets 1.7%, and horticulture 2.4%. The remainder is primarily dedicated to pastures (25.9%) and feed grains (11.6%). Italy is the world's top wine producer, and one of the leading in olive oil, fruits (apples, olives, grapes, oranges, lemons, pears, apricots, hazelnuts, peaches, cherries, plums, strawberries and kiwifruits), and vegetables (especially artichokes and tomatoes). The most famous Italian wines are probably the Tuscan Chianti and the Piedmontese Barolo. Other famous wines are Barbaresco, Barbera d'Asti, Brunello di Montalcino, Frascati, Montepulciano d'Abruzzo, Morellino di Scansano, and the sparkling wines Franciacorta and"
"Barbaresco Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the ""comune""s of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Seno d'Elvio which was once part of the ""comune"" of Barbaresco and now belongs to the ""comune"" of Alba. It was granted ""Denominazione di origine controllata"" (DOC) status in 1966 and ""Denominazione di Origine Controllata e Garantita"" status in 1980. The wine is often compared with Barolo—another Nebbiolo based wine from the"
"of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won't allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market. However, the smaller area does generally produce more consistent profiles among the Barbarescos than across the more expansive Barolo zone. Barbaresco Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the"
"3 communities: Barbaresco, Treiso and Neive. The soils in the Barbaresco zone are more uniform across the region which tends to produce a more consistent profile with the wines than what can be achieved across the widely different areas of Barolo. The white wines made from the ""Moscato Bianco"" (also known as Muscat Blanc à Petits Grains) are most noted for their frizzante and sparkling ""spumante"" styles but some still wines are produced as well. Located northeast of Alba, the wines from the Asti region are known for their delicate light bodies, low alcohol content and slightly sweet nature. Like"
"tannic and tight in their youth, and some continue to drink well even after 20 years. The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar. Despite being made from the same grape and produced in neighboring areas less than 10 miles from each other, the wines of Barbaresco and Barolo do have some distinct differences. Located south of the river Tanaro, the Barbaresco zone receives a slight maritime influence"
"miles apart, there are a lot of similarities that Barbaresco has with it neighboring wines but the slight maritime influence of the Tanaro river helps fashion distinctly different wines. Generally less tannic, Barbaresco tend to be more elegant and approachable in their youth. The Barbaresco DOCG regulation stipulates wines with minimum alcohol content of 12.5% and 2 years minimum aging in the winery for standard labels and 4 years minimum for ""riservas"" wines. Being an even smaller zone then Barolo, producers in the region produce a little more than 200,000 cases annually. The majority of Barbaresco production takes place in"
"tends to reflect the local cuisine. Regional cuisine also influences the wine. The 73 DOCG wines are located in 15 different regions but most of them are concentrated in Piedmont, Lombardia, Veneto and Tuscany. Among these are appellations appreciated and sought after by wine lovers around the world: Barolo, Barbaresco, and Brunello di Montalcino (colloquially known as the ""Killer B's""). Other notable wines that in the latest years gain much attention in the international markets and among specialists are: Amarone della Valpolicella, Prosecco di Conegliano- Valdobbiadene, Taurasi from Campania, Franciacorta sparkling wines from Lombardy; evergreen wines are Chianti and Soave,"
"traditional"". Maceration on skins may last up to thirty days, though not past fifty as in extreme traditional practices. ""Botti"" (traditional 50hL casks) are used for aging, but in French oak rather than Slavonian. The range of wines from vineyards owned by Bruno Giacosa. The range of wines sourced from the vineyards of growers that are Giacosa's traditional collaborators. Bruno Giacosa Bruno Giacosa (died 21 January 2018) was an Italian wine producer from the village Neive in the Langhe region (Piemonte), who produced a number of Barbaresco and Barolo wines, as well as bottlings of Arneis, Barbera, Dolcetto and a"
"of the oldest wine-producing traditions in the world. Etruscans and Greek settlers produced wine in the country long before the Romans started developing their own vineyards in the 2nd century BC. Roman grape-growing and winemaking was prolific and well-organized, pioneering large-scale production and storage techniques like barrel-making and bottling. Famous and traditional Italian wines include Barbaresco, Barbera, Barolo, Brunello di Montalcino, Chianti, Corvina, Dolcetto and Nero d'Avola, to name a few. The country is also famous for its gelato, or traditional ice-cream often known as Italian ice cream abroad. There are ""gelateria""s or ice-cream vendors and shops all around Italian"
"[Barbaresco]"". In 1964, Bruno Giacosa began bottling single vineyard Barolos and Barbarescos with the ""cru"" name on the label. This very first ""cru"" bottling was a Barbaresco and came from the Santa Stefano vineyard in Neive; it was the very first single vineyard bottling to be labeled as such in all of Piemonte. To this day, Bruno Giacosa cites this wine as his single favorite wine of his entire career! Like many of his contemporaries, for the first two decades of his career, Giacosa was content to buy grapes from farmers in the top vineyards in Barbaresco and Barolo and"
"of Barbera, Dolcetto and Moscato but this region is known for making some of the most powerful and tannic expressions of Barbaresco. The area is also home to the highly esteemed Nebbiolo vineyards of ""Santo Stefano"" and ""Bricco di Neive"" whose names are starting to appear on some single vineyard bottlings. Located east of Barbaresco, Neive is responsible for 31% of Barbaresco's production and makes some of the most full bodied and tannic examples of the wine. Located south of Barbaresco, with vineyards on the highest hilltop sites in the area, Treiso wines tend to be the lightest in body"
"based on the principal towns of the area-Barbaresco, Neive and Treiso. The soil and climate of the three areas are very uniform to each other which creates more across the board consistency than what would be found among the 11 communities in the Barolo zone. The vineyards around the town of Barbaresco make up for 45% of Barbaresco production with many of the area's largest wineries located in town. Wines from this area tend to be relatively light in color and body but very well structured and aromatic. In Neive, the Nebbiolo grape is fourth in plantings behind the cultivation"
"Baroque (grape) Baroque (often spelled Barroque) is a white French wine grape planted primarily in South West France around the Tursan region. It can make full bodied wines with nutty flavors. Ampelographers suspect that the grape maybe a crossing of Folle Blanche (which it shares the synonym ""Bordeleza zuria"" with) and Sauvignon blanc. While the exact origins of the grape are not clear, ampelographers believe it may be descended from a crossing of the French white grapes Folle Blanche and Sauvignon blanc. While it was once grown throughout southwest France, today its plantings are primarily isolated to the Landes department"
"Prosecco Prosecco (, ) is an Italian white wine. Prosecco controlled designation of origin can be ""spumante"" (""sparkling wine""), ""frizzante"" (""semi-sparkling wine""), or ""tranquillo"" (""still wine""). It is made from Glera grapes, formerly known also as Prosecco, but other grape varieties may be included. The following varieties are traditionally used with Glera up to a maximum of 15% of the total: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Noir. The name is derived from an Italian village of Prosecco near Trieste, where the grape and wine originated. Prosecco DOC is produced in nine provinces"
"Boudales, Bourdales, Claverie blanc, Escripet folle, Muscadelle de Nates, Petit Bordelais, Plant Bordelais and Sable blanc. Baroque (grape) Baroque (often spelled Barroque) is a white French wine grape planted primarily in South West France around the Tursan region. It can make full bodied wines with nutty flavors. Ampelographers suspect that the grape maybe a crossing of Folle Blanche (which it shares the synonym ""Bordeleza zuria"" with) and Sauvignon blanc. While the exact origins of the grape are not clear, ampelographers believe it may be descended from a crossing of the French white grapes Folle Blanche and Sauvignon blanc. While it"
"requires 1 year in oak and 3 years total aging for ""normale"" bottlings and 57 months total aging for ""riserva"". The minimum alcohol levels for the two region vary slightly with Barbaresco requiring a minimum of 12.5% and Barolo 13%.(However, Barolo, as of 1999, now only requires a minimum of 12.5% as well) The Barolo zone is three times the size of the Barbaresco zone with the different communes producing Nebbiolo based wines with noticeable distinctions among them. In the commune of Castiglione Falletto, the wines are more powerful and concentrated with the potential for finesse. Nebbiolo grown in Monforte"
"notable wines are made. The consistent continental climate of the region, coupled with the influences of Tanaro river produces a unique ""terroir"" for Nebbiolo that is not easily replicated in other parts of the world. The two most well known Nebbiolo based wines are the DOCG wines of the Barolo & Barbaresco zones near Alba. Barbaresco is considered the lighter of the two and has less stringent DOCG regulations, with the ""normale"" bottlings requiring only 9 months in oak and 21 months of total aging and the ""riserva"" bottlings requiring 45 total months of aging. In contrast the Barolo DOCG"
"as ""Moscato Bianco"". It is the oldest known variety grown in Piedmont and is the primary component of the Asti and Moscato d'Asti wines, as well as for the aromatized and fortified vermouths. It is also commonly used for fortified dessert wines as well as the semi-sparkling Frizzante. In Greece the muscat grape is mainly cultivated in the island of Samos, at the eastern part of the Aegean where it covers about 97% of Samos’ vineyards. Samian sweet dessert wines are known worldwide. They motivated Lord Byron to write in a poem, ""Fill high the bowl with Samian wine."" France"
"Hambro, Hamburg, Hamburg Misketi, Hamburg Musque, Hamburg's Muscat, Hamburg Moschato, Hamburgi Muskotally, Hamburgii muskotály (in Hungary), Hamburgskii misket, Hamburski Misket, Hamburq Muskati, Hamburshi Muscat, Hamburski Muscat, Hamburski Muskat, Hampton Court Vine, Kekmuskotally, Khamburgskii, Mai-Gui-San, Malaga rouge, Malvasia near (in Liguria), Mavro Moschato, Mei-Gun-Sjan, Misket Hamburski, Greg, Misket Siyah, Moscate di Amburgo, Moscatel de Hamburgo (in Brazil, Spain and Uruguay), Moscatel negro, Moscatel nero, Moscatel Preto (in Portugal), Moscatellone rosso, Moscato d’Amburgo (in Italy), Moscato di Amburgo, Moscato nero (in Italy), Moscato nero d'Acqui (in Italy), Moscato nero di Amburgo, Moschato Amvourgou (in Greece), Moschato Tyrnavou (in Greece), Muscat Albertient's (in"
"Barbaroux Barbaroux (also known as ""Grec rouge"") is a pink-skinned French wine grape variety grown in south eastern France. It is a permitted variety in the ""appellation d'origine contrôlée"" wine of Cassis in Provence as well as in the Ajaccio region of Corsica. While it is sometimes known under the synonym ""Barbarossa"", DNA profiling has shown the Barbaroux grown in Provence is distinct from the Barbarossa vines grown in Liguria and Piedmont and is likely unrelated to all Italian Barbaross vines. There is also debate among ampelographers about whether the Barbaroux vines in Provence and Corsica are the same grape"
"Bruno Giacosa Bruno Giacosa (died 21 January 2018) was an Italian wine producer from the village Neive in the Langhe region (Piemonte), who produced a number of Barbaresco and Barolo wines, as well as bottlings of Arneis, Barbera, Dolcetto and a sparkling wine. Wines produced from owned vineyards are bottled under the label ""Azienda Agricola Falletto (di Bruno Giacosa)"", wines from bought grapes or from grapes from leased vineyards under the label ""Casa Vinicola Bruno Giacosa"". In terms of the production of Nebbiolo, Giacosa was considered a traditionalist. He has been described as the ""Genius of Neive"". Initially in the"
"at least 10 years before they shed their youthfulness and start to harmonize their flavors. In addition to Brunello di Montalcino, producers in the Montalcino region can produce wine under Rosso di Montalcino, Sant'Antimo and Moscadello di Montalcino DOCs as well as the generic ""Indicazione geografica tipica"" designation of Toscana IGT. Moscadello di Montalcino is a sweet white wine made from Muscat. The style was once widely produced in Montalcino but fell out of style following World War II. In the early 1980s, the wine estate of Castello Banfi attempted to revive the style by planting Muscat. The Sant'Antimo DOC"
"Barbarossa (grape) Barbarossa is the name of several red/pink colored Italian wine grape varieties. At one point the French wine grape Barbaroux was thought to also be a Barbarossa grape but DNA evidence published in 2009 confirmed that the French Barbaroux grown in Provence was a separate variety distinct from, at least, the Barbarossa grapes grown in Piedmont and Liguria. Further research is still being done map out the exact relation among all the Barbarossa varieties in Italy and with the Barbaroux grape grown in Corsica. The word Barbarossa is Italian for ""red beard"". According to legend in Emilia-Romagna, the"
"Barolo"". Today, the DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% varietal of Nebbiolo. In 1998, producers of the Barbaresco region drafted a proposal to allow 10-15% of other grape varieties into the wine, but bad press by Italian wine critics lead to the rejection of that plan. While there is some speculation, from critics such as Oz Clarke, that Barbera or even Syrah and Cabernet Sauvignon may be used to augment the color and flavors of Barolos by some producers, there is no explicit proof that this is occurring. For the Nebbiolo-based wines"
"wines are made according to the traditional method, most Italian sparkling wines, in particular Asti and Prosecco, are made with the Charmat method. Asti is a slightly sweet wine made from the Moscato grape in the province of Asti. The wine is noted for its low alcohol levels around 8% and fresh, grapey flavors. Moscato d'Asti is a ""frizzante"" style slightly sparkling version of Asti; it is sweeter and contains even less alcohol, typically around 5.5%. The Franciacorta region, located northwest of Brescia, is home to the largest segment of Italian sparkling wine production. Made predominately from Chardonnay and Pinot"
"ruby colour. It is usually consumed very young. Rosso Barletta DOC Rosso Barletta is a red Italian wine produced in the ""Denominazione di origine controllata"" (DOC) region of Barletta, located in the province of Barletta-Andria-Trani of north-central Apulia. The DOC is permitted to produce red wine only, made primarily from Uva di Troia, and is one of the few wine regions in Italy where Malbec is grown and permitted in a DOC wine. The DOC covers over 60 hectares (150 acres) that are planted to Uva di Troia, Montepulciano, Sangiovese, and Malbec. Rosso Barletta is noted in history for being"
"Giuseppe Rinaldi, ‘the Last of the Mohicans’ for his dogged refusal to let traditions die. For years, Mascarello's unyielding stance branded him as a has-been among some of his peers and Italian wine critics. In the late 1980s and early 1990s international and Italian critics launched an assault on traditional Barolos in favor of dark wines with coffee and vanilla sensations derived from aging in new barriques. Mascarello became the denomination’s guardian of traditional Barolo, as he clung tenaciously to the methods taught to him by his forebears. The producer – who deplored the shift from large Slavonian casks to"
"which allows Nebbiolo to ripen here a little earlier than it does in the Barolo zone. This allows the grape to get to fermentation earlier with a shorter maceration time. The early tannins in a young Barbaresco are not ""quite"" as harsh as Barolo and under DOCG rules it is allowed to age for a year less than Barolo. The Barolo wines that tend to be closer in body, fruitiness, and perfume to Barbaresco wines are generally the ones produced near the villages of La Morra and Barolo. The most pronounced difference between the two wines is that the tannins"
"Rosso Barletta DOC Rosso Barletta is a red Italian wine produced in the ""Denominazione di origine controllata"" (DOC) region of Barletta, located in the province of Barletta-Andria-Trani of north-central Apulia. The DOC is permitted to produce red wine only, made primarily from Uva di Troia, and is one of the few wine regions in Italy where Malbec is grown and permitted in a DOC wine. The DOC covers over 60 hectares (150 acres) that are planted to Uva di Troia, Montepulciano, Sangiovese, and Malbec. Rosso Barletta is noted in history for being the spark for a jousting skirmish, now known"
"it was not until 1982 that he bought his first vineyard- the Falletto di Serralunga vineyard in Barolo. In 1996 he was able to also buy parcels in the highly-rated Asili and Rabajá vineyards in Barbaresco, taking ownership of plots of vines in two crus which he believed produced some of the finest fruit that he had sourced over the years. To most commentators, these two vineyards (along perhaps with Martinenga) are considered the finest in the village of Barbaresco. The Giacosa bottlings of Arneis also attracted attention as during the 1970s as one of only two producers making it"
"is conducted in a pressurized tank. In Australia a number of cheaper bottled and box wines are produced by Australian vineyards and sold as ""Lambrusco"". They are typically medium-sweet, around 10% ABV and styled as an ""easy drinking"" product. In Argentina, Lambrusco Maestri accounts for several hundred planted hectares. In 2017 the UK market for Italian Lambrusco enjoyed a slight renaissance. Lambrusco Lambrusco (; ) is the name of both an Italian red wine grape and a wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around"
"a long history dating back to the work of Lorenzo Fantini in the late 19th century and Renato Ratti and Luigi Veronelli in the late 20th century, but as of 2009 there is still no official classification within the region. However, in 1980 the region as a whole was elevated to DOCG status. Along with Barbaresco and Brunello di Montalcino, Barolo was one of the first Italian wine regions to attain this designation. In the 1970s and 1980s trends in the worldwide market favored fruitier, less tannic wines that could be consumed at a younger age. A group of Barolo"
"andof the Moscatello Selvatico grape that is also native to the same region. In the Abruzzo wine region, Bombino bianco has been historically associated with Trebbiano d'Abruzzo but in recent years ameplographers have been beginning to doubt that the two grape varieties are the same. Since 1994, the ""Denominazione di origine controllata"" (DOC) called ""Trebbiano d'Abruzzo"" has listed both grapes as separate varieties permitted in the blend of the white wine. In the European Union it is permitted for the production of bulk table wines and vermouth as well as raisins. It is also imported into Germany for use in"